Ingredients: pork chop, soft old pumpkin, crab mushroom, white mushroom, salt.
Steps: Wash fresh ribs with blood, put them in a pot, blanch them thoroughly with cold water, and take them out for later use; Re-start the pot, put cold water, add ribs, bring to a boil and turn to a low heat for 30 minutes. During this period, the mushrooms are washed and cut into pumpkins. After 30 minutes, add mushrooms and pumpkins, cook for another 30 minutes, and season with salt before taking out.
Soup features: fresh pork chops, soft and glutinous old pumpkins, crab-flavored mushrooms with unique aroma, sweet and delicious white jade mushrooms, and a delicious and rich soup was born! Pumpkins make the soup beautiful in color and more delicious!
Cordyceps sinensis, mushroom and barley sparerib
Ingredients preparation: ribs, cordyceps, coix seed, onion, salt.
Steps: Wash fresh ribs with blood, put them in a pot, blanch them thoroughly with cold water, and take them out for later use; Take the pot again, add cold water, add ribs and fire; After the soup in the pot is boiled, turn to low heat and stew for 20 minutes. In the meantime, clean the coix seed, remove the roots and wash the cordyceps mushroom. After 20 minutes, put the Coicis Semen and Cordyceps mushroom into the pot, cover the pot, and continue to simmer for about 1 minute until the ribs are crisp and rotten and the Coicis Semen blooms. Before taking out of the pan, add a little salt, stir well and sprinkle with onions.
Soup features: this soup is salty and fresh, with cordyceps, mushrooms and ribs. Boiling soup with cordyceps mushroom and fresh ribs has the function of health care and strengthening the body. Coix lachryma-jobi is sweet and light, and it is mainly used as an auxiliary diet therapy. When adding salt to this soup, put as little as possible, which can better highlight the delicacy of the soup.
Stewed ribs with tomato and soybean
Ingredients preparation: ribs, tomatoes, soybeans, salt.
Steps: Wash fresh ribs with blood, put them in a pot, blanch them thoroughly with cold water, and take them out for later use; Take the pot again, add cold water, add ribs, and cook over high fire until the water boils; Pour the soaked soybeans into the pot and cook on medium heat 1 hour (if you choose dry soybeans, you need to soak them for several hours in advance); 1 hour later, pour in two washed and cut tomatoes and cook on low heat for 30 minutes; Add a little salt and stir before taking out the pan.
Characteristics of soup: This soup tastes salty and fresh, with a little sour taste of tomatoes and the unique fragrance of soybeans. There is another collocation of this soup, that is, the tomato is replaced by cherry tomato, that is, small tomato, both of which belong to tomato, but the soup made is also loved by lovers to some extent because of its different shapes. By the way, if you put small tomatoes, you should remove the pedicels and wash them, and then soak them in a little salt 10 minutes. In terms of visual effect, you can also decorate it with chopped green onion.
04 stewed sparerib with duck's paw and winter melon
Ingredients: ribs, wax gourd, duck feet, salt, green onions, star anise and ginger.
Practice steps: wash ribs and duck feet separately; Add cold water and fire to the pot, pour ribs and duck feet, and blanch them for later use; Peel, wash and cut wax gourd into large pieces, cut green onions into sections, and slice ginger; Put the ribs and duck feet in a pot with cold water. After boiling, add 2 ginger onions and star anise, cover the pot and stew for 1.5 hours. Then add the wax gourd, simmer for about 20 minutes until the wax gourd is cooked, season with salt and take it out.
Features of soup: This soup is sweet and delicious, milky white and salty. It's really a good soup to cool off in summer ~ the point is, you can also eat duck feet and ribs at the same time. What will these two ingredients taste when cooked together? Absolutely have a try ~
Stewed ribs with cabbage and tofu
Ingredients: ribs, cabbage, tofu, salt, pepper.
Steps: Wash fresh ribs with blood, put them in a pot, blanch them thoroughly with cold water, and take them out for later use; Take the pot again, add cold water, add ribs, boil over high fire and simmer over low fire; Wash the cabbage and cut it into long strips, and cut the tofu into dices; After the sparerib soup is simmered for 1 hour, add the cabbage, then add the tofu, and cook the cabbage on low heat. Add a little salt and pepper to taste before taking out.
Soup features: Chinese cabbage ribs have a wonderful smell, and it is good to cook porridge or soup. Coupled with the white component of tofu, the color of the boiled soup is white. If you like vermicelli, put some soaked vermicelli in Chinese cabbage. It tastes great.
06 kelp and corn stewed sparerib
Ingredients: ribs, kelp, corn, chopped green onion, salt and pepper.
Steps: Wash fresh ribs with blood, put them in a pot, blanch them thoroughly with cold water, and take them out for later use; Pour the soup out of the pot, wash it clean, add water, add kelp knots, cook for 2 minutes, then take it out, and then rinse the sand with clear water; Put the casserole in place, add enough water, add ribs, cover the pot, boil over high fire and stew for 10 minute; Wash the corn and cut it into pieces for later use; 10 minutes later, the oil in the ribs has been stewed out. At this time, add the sea and corn pieces, cover them, and simmer for 30 minutes; After stewing, open the lid, add appropriate amount of salt to taste, sprinkle with chopped green onion and appropriate amount of pepper, stir well and turn off the heat.
Features of soup: Only by stewing the oil in the ribs will this soup be more mellow. Seasoning with salt can be put according to personal taste. It is recommended to put less. Summer is dominated by light. Put the sparerib soup in a bowl, and you can see that the soup is milky white and smells particularly fragrant. Drinking kelp sparerib soup in summer tastes particularly good! According to your personal preference, you can buy a sea knot directly, or you can tie it yourself. If you don't like eating the whole knot, you can also cut the kelp into small pieces. If you don't use sea knots, you don't need to wash sand.
Stewed ribs with soybean and bitter gourd
Ingredients preparation: ribs, soybeans, bitter gourd, pickles.
Steps: Wash fresh ribs with blood, put them in a pot, blanch them thoroughly with cold water, and take them out for later use; Wash fresh soybeans for later use; Add water to the pot, add ribs and soybeans and cook for about half an hour; During this period, the bitter gourd was washed and cut into small pieces. After half an hour, pour them into the soup together. After the water boils, cook for about 40 minutes until the bitter gourd is soft and rotten.
Soup features: This soup is a great match. Bitter gourd neutralizes the greasy ribs, pickles neutralizes the bitterness of bitter gourd, which is very clever. The boiled soup is clear in color but rich in flavor, slightly sour and bitter for appetizing, and soybeans increase the flavor and thickness of the soup. It's great to eat a soft bitter gourd and a fat ribs. This soup needs no extra salt because it has pickles. Pickles are Cantonese pickles, which are packed in vacuum and do not need to be soaked in water.
08 stewed pork ribs with lotus root and peanuts
Ingredients: lotus root, ribs, peanuts, chopped green onion, salt.
Step: firstly, that peanuts are soak in clear water, and the peanut coat is removed for later use; Wash fresh ribs with blood, put them in a pot, blanch them thoroughly with cold water, and pick them up for later use; Peel lotus root, wash and slice; Re-start the pot, add enough water, add ribs, lotus roots and peanuts, bring to a boil with high fire, and simmer for about 1 hour. Put some salt and sprinkle with chopped green onion before cooking.
Features of soup: Many people have made lotus root ribs soup, but few people have tried adding peanuts. Those who like to eat peanuts may wish to have a try, and the taste will not let you down. In addition, this soup is recommended to be stewed in a pressure cooker, which can make peanuts soft enough and taste better. If you use a casserole, the stew will take longer.